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Vitacost Potato Starch Flour - Non-GMO and Gluten Free -- 32 oz ( 2 lbs) 907 g


Vitacost Potato Starch Flour - Non-GMO and Gluten Free
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Vitacost Potato Starch Flour - Non-GMO and Gluten Free -- 32 oz ( 2 lbs) 907 g

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Vitacost Potato Starch Flour - Non-GMO and Gluten Free Description

Adds just right amount of thickness to your homemade soups, stews, sauces and gravies without altering the flavor. Also perfect for gluten-free baking!

  • Certified Gluten-free, vegan & non-GMO
  • No additives, fillers or preservatives
  • Use in soft, spongy baked goods
  • Substitute for traditional flour to thicken soups, stews, sauces and gravies
  • Kosher 

No gluten? No problem! Often used in spongy, gluten-free baked goods, potato starch is also the perfect thickening agent for both sweet and savory recipes. And unlike other thickeners, it won’t alter the taste of your favorite dish!

 

To use Vitacost® Potato Starch as a thickener for soup, stew, sauce and gravy, simply mix with a small amount of water, substituting half the required amount of regular flour.

 

About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


Directions

To use as a thickener for soup, stew, sauce and gravy, simply mix with a small amount of water substituting half the required amount of regular flour.

 

To make Decadent Brownies 

Ingredients
3/4 cup gluten-free oat flour
1/2 cup Vitacost® Gluten-Free Sweet White Sorghum Flour
1/3 cup Vitacost® Gluten-Free Potato Starch
1 teaspoon sea salt
1 cup unsalted butter, melted
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs

 

Instructions
Preheat oven to 350°F. Lightly oil a 9-inch square pan.
In a medium bowl, sift together flour, potato starch and salt. In a medium sauce pan, melt butter and chocolate over low heat, stirring frequently. add 1 cup sugar to the chocolate-butter mixture, stir for 30 seconds, remove from heat and stir in vanilla. In a large bowl, beat together the eggs and remaining sugar until pale, thick and doubled in volume. Fold the melted chocolate mixture into the egg mixture. When the chocolate is almost completely incorporated, gently fold in the dry ingredients.

 

Add the batter to the prepared pan; smooth top.

 

Bake for 40-45 minutes, until a toothpick inserted in the middle comes out with a few crumbs. Place the pan on a wire rack to cool completely.

 

 

Keep box dry and at room temperature (59°-86°F [15°-30°C]).

Free Of
GMOS, gluten, additives, fillers, preservatives.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (40 g)
Servings per Container: 22
Amount Per Serving% Daily Value
Calories130
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate32 g11%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron0.2 mg2%
Potassium20 mg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Potato starch.

May Contain: soy, Milk.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Top 5 Tips for Gluten-Free Baking

Whether you have celiac disease, a gluten intolerance or just prefer eating gluten-free, baking often poses a challenge. Unfortunately, all-purpose flour tends to be the staple of most scrumptious breakfast and dessert recipes. While it may seem impossible to ever bake another tasty chocolate chip cookie, muffin or birthday cake again, these simple tips will help you take hold of your oven once again!

Woman taking homemade gluten free cookies out of oven | Vitacost.com/Blog

1. Stop and taste the flours

All-purpose flour is a baking staple due to its versatility. The consistency and absorbency is great for all desserts, from shortbread to croissants. Unfortunately, there is no single gluten-free flour that exactly mimics all-purpose flour. This is why it is so important to experiment with a bunch of different combinations. Here are some quick tips on common gluten-free flours:

Coconut flour: Very absorptive with a distinct coconut flavor
Sorghum flour: A rather tasteless flour that acts as a good protein
Brown rice flour: Good for drier, crumblier desserts—can be used alone for recipes that require small amounts of flour
Potato starch: Can be used to thicken and moisten desserts in small amounts
Almond flour: Adds a lot of nutrition and moisture

2. Aim for protein and starch

It is good to combine a more protein-heavy flour with a starchier flour. For example, mix brown rice flour with potato starch to get a consistency that isn’t too heavy nor too light.

3. Xanthan gum is your friend

Gluten sounds like “glue” for a reason, as it is a very good binder. This means that without gluten, baked goods tend to fall apart. This is where binders like xanthan gum and guar gum come in handy. Be careful to only use small amounts, though, or else your dessert may get gummy and tough.

4. Stay Small

Since the consistency of gluten-free baked goods tend to be crumblier than their “glutenous” counterparts, it often helps to make smaller versions. Small cookies and muffins have a better chance holding up than bigger ones, and let’s be honest, smaller is better.

5. Be open-minded

Okay, so the chocolate chip cookies might not taste like your grandma’s…but they’re still pretty tasty aren’t they? Once you accept the fact that your gluten-free desserts may not taste exactly like the old ones you used to devour, they can be just as (if not more) delicious, and you may discover you prefer some of the flavors you get from baking gluten-free.

Ready to get started? Shop for gluten-free flours and all your gluten-free baking needs at Vitacost.com!

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